Panko fried chicken with lemon from Canal House Cooking, Volume 4: Farm Markets & Gardens by Christopher Hirsheimer and Melissa Hamilton

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on June 09, 2014

    I have to agree with Hamilton and Hirsheimer--dark meat makes for really nice fried chicken as it doesn't dry out when trying to get a nicely browned crust. Using chicken thighs was also obviously easier than cutting up a whole chicken to fry, and easier to gauge when fully cooked. I did season the raw meat as well as sprinkling both salt and pepper over the cooked chicken. Forgot the squeeze of lemon, which would have been a nice addition. I did also fry up the small bits of meat that threatened to separate from the thighs, and this made for nice, crunchy popcorn bites of chicken. Of course, it's hard to go wrong with panko for frying. Altogether a nice recipe for fried chicken!

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